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Posts with tag frittata

Mother's Day and Morels: The Boston Globe in 60 seconds

Frittata for a Sunday spring brunch

spring fritata
Did I just say that I felt like "sweet" for Sunday morning breakfast?

Well, that was a few hours ago, and besides, it's time for the next meal of the day anyway...brunch!

Jason Truesdell has a gorgeous Spring Frittata on his food blog that is perfect for a late morning, or early afternoon,Sunday spring brunch. He simply whisked together eggs with a bit of broth for flavor, added ramps, morels, and leftover rapini, then topped the frittata with Humboldt fog cheese.

I can't think of a better way to do brunch.

Thanks for coming: Garden Party Roundup!

Asparagus, basil and tomato frittata



One frittata is not enough, especially if you have company. With that, here's a simple version with asparagus, basil and tomatoes. Begin by setting aside four large eggs so that they can begin to approach room temperature. Rinse a good handful of asparagus stalks and snap off the woody lower portions. Blanch the stalks and then transfer them immediately to ice water to keep their color. Drain the stalks, cut them into thirds and set them aside. Seed and dice half of a medium-sized tomato and finely slice a handful of basil leaves. Also, halve a small onion and slice it into half-inch thick strips. Preheat your broiler. Heat a few tablespoons of olive oil over medium heat in a medium (9-10") non-stick skillet and cook the onion until it turns translucent and takes on a little color. Beat the eggs in a bowl with a good pinch of salt and a few grinds of black pepper. Add the tomatoes, basil, asparagus to the beaten eggs and stir to combine.

[Photo: Nick Vagnoni]

Continue reading Asparagus, basil and tomato frittata

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Tired of boring pastas with just one sauce? Add another, or two!

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